Choco ChalTteok Pie

초코 찰떡 파이, ChoCo ChalTteok Pai

There are different kinds of sticky rice cakes in Korean cuisine. One of them is a soft and chewy rice cake made with sweet rice flour and a sweet red bean paste filling. It is called ChapSsalTteok (A.K.A. ChalTteok or Mochi in Japanese). Inspired by that one, a Korean snack company started to make a chocolate covered chapssaltteok, which ended up being a big hit. Then, different companies came up with different ideas such as chocolate filling, peanut butter filling, etc. I loved the chocolate filling ones called choco chaltteok pie. So I decided to make it at home and made this delicious recipe for you. 😉 The sweet milk chocolate inside and out, along with the sweet chewy rice cakes, will make your mouth very happy. Try it someday.

Mix it well and cover it with some plastic wrap. The consistency will be a little thicker than batter for muffins.

Cook it in the microwave for about 1 and half minutes and then take it out.

Stir it to mix everything evenly and then put it back to the microwave to cook another 1 and a half minutes.

Depending on your microwave power, the time can be slightly different. But in 3-4 minutes, the batter will become chewy and a little hard. Knead the cooked sticky rice cake with a fork for few minutes by stirring it.

Sprinkle about 1 generous Tbsp of cornstarch on a wide plate. Then put the sticky rice cake on top of the cornstarch. The cornstarch will help the rice cake to not stick to everything, so put some on your fingers too when you work with it.

Divide the rice cake into 8 even pieces. Roll each piece to a ball.

Take one piece and push it into a 2-inch flat round shape with your fingers.

Wrap the rice cake around the chocolate to make a ball. Seal it tightly.

Place the sealed part facedown and gently push the rice cake ball to make it flat again – about 1½ diameter.

Do the same process for the rest of the rice cake pieces. Now, it’s time to coat them with chocolate.

To melt the chocolate in a double boiler, pour some water in a small pot, up to about 1 inch from the bottom of the inner pot.

Put a glass mixing bowl on top of the pot. Make sure the top is sealed well from the bowl. Once the water starts to boil, keep the temperature on medium-low. It is important to not use a high temperature to melt the chocolate, or it can become hard.

Add the bite sized chocolate pieces into the double boiler. When it starts to melt, occasionally stir it.

In few minutes, the chocolate will be melted and ready to coat the rice cakes.

Quickly, dip a piece of the rice cake into the melted chocolate.

Cover the rice cake with the chocolate.

Put some wax paper on a flat surface and place the chocolate covered rice cake on it. Do the same for the rest of the rice cakes.

Let it cool for several hours to become hard. It took about a half day for mine to become hard. So I made it before sleeping and let it set overnight. The next morning, it was ready to eat.

It is always nice to make something from scratch at home instead of buying it at a store, because you can control the ingredients for health or to match your tastes. It can be a fun project to make it with your kids. They will love to make and eat it. Our boys gave me another 5 out of 5 stars for this recipe. Yay! Enjoy!

Hi! I’m Aeri Lee. Welcome to my website where I show you how to make delicious Korean food along with teaching a little Korean, sharing family moments with you, and other things. Read more about me and this website here.